Thanks to all who helped with the testing. Great work.

I think the last tikka I made was the Dipuraja, and remember thinking it was excellent. The 10 on taste for the Kushi may well prompt me to give that one a try.

Also glad I never tried the Maddhur tikka.

Thx,
Josh

Yes wow. 6 hours.

I roast mine just until fragrant, about 6 or 7 minutes on low-medium heat shaking frequently.

Jerry - why do you roast lo long? and how do you avoid burning roasting this long?

-- Josh

For the cheese combo, I use mozzarella, provolone, and parm reggiano.

Quote1 mug of mustard oil

Thank you for the recipe. Can you please let us know the brand of the mustard oil used at your take away? Does it have anything printed on the label like: 'not for internal consumption'?

I tried ifindforu's tikka recipe in the past. To me the mustard oil absolutely killed it. Almost inedible.

But... I since learned to temper it with high heat before using. It made a world of difference when I did JB's tikka.

Just a heads up on the mustard oil.

-- Josh

Well hell to you too!

Welcome aboard.

Good question!

To me its all in the dough. If you get a good extensible dough, a few pulls and stretches will get you the shape you want. With a tight dough, it can take forever. I try and avoid a rolling pin if at all possible for naan. Don't know about chapatti.

-- Josh

Thanks for reporting back Panpot. Always curious to know what Brits think of CIR cooking.

Buffets are universally low quality (curries particularly). I avoid like the plague and always order off the menu. Over here, it seems every CIR insists on having a buffet on offer.

Usually its also traditional dishes, with only a few meat options. Always dark meat, to keep costs low.

Never had a French IR meal. The only other European country I had a curry in was in Iceland. Absolutely awful.

-- Josh

Quotetrouble is i've had a go at that (roasting bulbs and extracting the pulp to add to the puree) but the taste i'm after which is a general one across dishes was not there.

Jerry - you roast your garlic for puree for use in BIR cooking?

I use roasted garlic in other cuisines, and find it imparts a quite different taste.

Just wanted to clarify...

-- Josh

JB - I tried the Tikka tonight, for a CTM, and also the pre-cooked chicken for a Madras. I utilized the spice mix you got on your cookery class as well.

Extremely happy with both. Simple and great results. I plan on adopting both going forward. I particularly liked the fact that the pre-cooked chicken came covered in caramelized onion bits. This enhanced the Madras nicely.

Unfortunate this tikka missed the cut for the COTM. I've tried all of them, except the Madhur. This IMO ranks with the best of them.

I did however drop the mustard oil to half, and also heated it to smoking and left cool. This completely removed the pungency that turned me off the Lasan.

Great work.

-- Josh

Good stuff.  Thanks UB!